Gingerbread Cookies

This makes a 1.5 batch and yields ~40 cookies

In a saucepan, melt:

• 3 sticks butter

Add and stir over low heat until sugar is dissolved and the mixture no longer feels gritty:

• 297 g granulated sugar
• 360 g molasses (next year do this mixture the day before & day of gently reheat it)

Remove from heat and set aside to cool to lukewarm.

Set oven to 375.

In a large bowl, whisk together:

• 810 g AP flour
• 1.5 tsp baking soda
• 1.5 tsp salt
• 1.5 tbsp ginger
• 1.5 tsp cinnamon 
• 1.5 tsp nutmeg

Make a well in the center of the dry ingredients, pour in the lukewarm butter mixture, and beat to blend everything together. Work in:

• 90 g AP flour

Beat until the dough forms a ball & pulls away from the sides of the bowl.

Remove dough & knead 3-4 times on the counter, until smooth & pliable.

Divide dough into 3 parts, wrapping 2 of them in plastic wrap. 

Bake 7-10 minutes.

Spread with lemon glaze.

Lemon Glaze:

Ingredients 

• 1 tsp white granulated sugar
• 1/4 cup lemon juice, plus a bit extra
• 1 tsp vanilla
• 1.5 cups powdered sugar (6 ounces)

Directions:

1. In a small bowl, muddle the lemon zest and sugar.
2. Then add the lemon juice and vanilla. Stir.
3. (If possible) let the mixture steep for a couple of hours, and then strain the liquid into a bowl.
4. In the bowl of the stand mixer pour the strained lemon juice over the powdered sugar and beat.

Royal Icing:

Sift:

• 1/16 tsp cream of tartar 
• 1 3/4 cups powdered sugar (7 ounces)

Beat until stiff, but not dry:

• 1 large egg, room temperature 

Gradually add the sifted sugar and:

• 1 Tbsp lemon juice
• scant* amount blue food coloring 

*(a full drop is too much; try dipping a toothpick into the food coloring and then swirl it into the icing)